So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.

After cleaning the trout and de-boning, coat lightly with the olive oil and apply salt and pepper to taste. Mix the pecans, basil, chives, olive oil and lime juice. Grill the trout with the skin up until browned. Turn the trout gently and place on aluminum foil with the edges bent to contain the juices. Add the zinfandel and cook until almost done. Add the pecan mixture and cook for a few more minutes. Serve hot. Enjoy!

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